Tomatoes And Pineapple
|Bacon slices||6 , cooked and drained|
|Canned crushed pineapple||3⁄4 Cup (12 tbs), drained|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Corn flakes||1 1⁄3 Cup (21.33 tbs), crushed|
|Grated onion||1⁄2 Teaspoon|
Cut a slice off the stem end of each tomato.
Scoop out the centers; chop finely and drain.
Break bacon into small bits.
Reserve some for garnish; mix the rest with chopped tomato, bacon drippings, and other ingredients.
Fill tomato shells and place in a shallow greased baking dish.
Bake at 350° for 20 minutes or at 400° for 10 minutes.
Garnish with bacon bits